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Over head shot of Olivier salad served inn a large white bowl.

Olivieh salad

Sava's Kitchen
Never underestimate the power of simple ingredients that can turn into something very delicious. Creamy, tangy, and full of textures Olivieh salad is a great side dish or appetizer for any family gatherings and holidays. 
5 from 1 vote
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Appetizer, Salad, Snack
Cuisine perssian, Ukrainian
Servings 6
Calories 209 kcal


  • 3 large, medium and small pots
  • 1 Large Mixing Bowl
  • 1 cutting board


  • 2 large potatoes
  • 1 chicken breast
  • 3 medium carrots
  • 2 eggs
  • 3-4 medium pickles
  • 1 cup canned peas drained
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 pinch salt add more by taste
  • 1 pinch black pepper add more by taste
  • 6 Tablespoons mayonnaise or more by taste


  • In a 3 separate pots, boil carrots with potatoes ( until tender, 20-40 min), chicken breasts (15-19 min) and eggs (10 min). Remove the ingredients from water and let them cool down.
  • Peel the vegetables and eggs. Cube potatoes, chicken breast, carrots, eggs and pickles (about half an inch cubes). Add them to the large bowl. Add drained peas, chopped chives and parsley, little bit of salt and pepper.
  • Dress the salad with mayo, gently mix everything with a large spoon. Chill for the best results in the fridge. Enjoy!


  • do not add much salt and pepper. Seasoning can be adjusted when serving individually.
  • let vegetables cool down before peeling and cutting them.
  • do not add mayonnaise if the salad is served the next day. Mix it in right before serving for freshness.
  • you can use roasted chicken, ham or even beef hot dog franks.
  • nutritional facts are for information purposes only, and not to be considered medical advice.


Calories: 209kcalCarbohydrates: 11gProtein: 12.5gFat: 13.5gSodium: 285mgFiber: 3gSugar: 2g
Keyword olivier salad, potato salad, russian potato salad
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